Seco de polloFritadaCevicheCuy "Guinea Pig" |
Typical FoodsLocal dishes in the different regions of Ecuador are always worth a try. The traditional recipes are handed down through families with subtle variations in different towns. Don't miss these typical regional Ecuadorian specialities:
Typical dishes in Ecuador's highlands (sierra): Traditional foods of the highland region of Ecuador are often based around potatoes, sweetcorn, cheese and avocadoes. Typical dishes include llapingachos, delicious little fried patties of mashed potato and cheese, often served with a fried egg, avocado, and beetroot and sometimes sausage or pork as well. Locro is a filling potato and cheese soup. Traditional foods of Ecuador's costa or coastal region: Typical dishes in the costa makes use of local ingredients such as plantain (savoury banana), yuca (a type of yam), coconut and rice. There are also a wide variety of subtropical and tropical fruits (papaya, pineapple, starfruit and many more) though these do not often appear on restaurant menus other than as fresh juices. Typical seafood dishes in Ecuador: Ecuador's seafood is, of course, at its best and freshest on the coast. Esmeraldas province, in the north, is rightly famous for its fantastic "encocados" - fish or prawns in a rich coconut sauce, usually served with rice and patacones. Encocados are difficult to find outside of Esmeraldas, but are possibly Ecuador's finest traditional dish, so don't miss them if you are visiting the beach resorts of Atacames or Sua. Traditional holiday foods: Certain public holidays and festivals in Ecuador also have special foods associated with them. For example on 2nd November, All Souls Day or the Day of the Dead, decorated bread babies (guaguas de pan) are eaten. Colada morada is drunk at this time, a purple drink made from a huge list of ingredients including black raspberries, blueberries, dark maize flour, pineapple and range of different herbs and spices. Guaguas de pan y Colada MoradaLocro de papas |